A Food Safety and HACCP expert witness with extensive experience in hospitality and food service management, this professional focuses on regulatory compliance, health department inspection analysis, HACCP plan development, accident prevention, and standards of care in food service operations. He provides litigation consultation, prepares expert reports, and delivers testimony in matters involving foodborne illness, foreign object contamination, allergen exposure, equipment-related issues, improper temperature control, slip-and-fall incidents, burns, ADA-related food service concerns, and alleged deviations from accepted food safety practices.

His work includes audits and inspections, compliance evaluations, and analysis of refrigerator and freezer temperature controls, walk-in and reach-in units, compressor overloads, evaporator coil freezing, HACCP monitoring systems, Good Manufacturing Practices, intentional or accidental contamination, training protocols, and sanitation procedures. His professional credentials include National Sanitation Foundation HACCP Manager Certification, Seafood HACCP certification, Certified Food Safety Instructor designation, SERVSAFE Instructor status, and certification as a health department training provider. He holds a Master’s degree in Restaurant and Institutional Management and a Bachelor of Science in Food Science and Management.